Students in the Durham College (DC) Advanced Baking and Pastry Arts graduate certificate program share their secret to creating these seasonal treats that will provide the perfect centrepiece for your gathering.
The pansies used in this recipe were grown by students in DC’s Horticulture – Food and Farming program, but you can use pansies from your own garden or purchase them from your local garden centre – just make sure they haven’t been sprayed with any pesticides or insecticides.
Let’s get started!
Recipe yields six large suckers.
What you will need:
- Small saucepan
- Lollipop mold
- Sucker sticks
- Pan spray
- 75 grams glucose
- 240 grams white sugar
- 60 grams water
- Food colouring/flavouring (optional)
- Lightly spray the mold with the pan spray.
- In a medium saucepan dissolve the sugar, glucose and water over medium heat. Stir gently.
- Wash down the side of the pot with a wet pastry brush to remove any crystals.
- Without stirring, bring to a boil and continue cooking until the mixture reaches 149 C /300 F.
- Stir in two grams flavour extract, and colour if desired.
- Pour a little in each mold. CAUTION: the mixture will be extremely hot!
- Place a pansy in each mold, place the stick, and fill the rest of the mold.
- Let cool until hardened, and remove from the molds.
- Wrap suckers in cellophane, and tie with a bow if desired.
For more information about DC’s Advanced Baking and Pastry Arts graduate certificate program, please visit www.durhamcollege.ca/abak.